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A quick and simple vegetable that goes well with any grilled item. It can be served hot off the grill, room temperature, or chilled. We put ours on the grill right after our strip steaks were done. Grilled asparagus is quite similar in taste to corn on the cob - if you tell that to your kids, they may give it a try and find they really like it.

  • 1 bundle of asparagus (about 1 lb.)
  • 1 TB. olive oil
  • 1 lemon wedge (1/8th of a lemon)
  • salt to taste

Rinse asparagus and pat dry. Snap off the woody ends. This can be easily done by holding the spear by the cut end and slightly bending it downward. The woody end will naturally break off without too much waste. Put the asparagus in a bowl and drizzle the olive oil over them, tossing to coat. Sprinkle with the BLACK PEPPER and toss again, evenly distributing the oil and PEPPER. Because we prefer freshly ground black pepper, we performed an experiment with our peppermill. We discovered that 50 turns equals roughly 1 teaspoon. Try this with your own peppermill and make a mental note. This will help you with other recipes as well. Place the asparagus on the grill. Using tongs, frequently turn (about every 45 seconds to 1 minute) the asparagus or roll them. They should only take about a total of 4-5 minutes to cook them crisp and tender. Once you remove them from the grill to a serving plate, squeeze on the lemon and lightly sprinkle them with salt.

Serves: 4
Prep. time: 5 minutes
Cooking time: 5 minutes

Whole Special Extra Bold Indian Black Peppercorns 2.1 oz. 1/2 cup jar

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